Burnt Eggplant Curly Fettuccine
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Burnt Eggplant Curly Fettuccine
Recipe by Michael Weldon
Serves - 4
Prep Time - 20 mins
Cook Time - 30 mins
Ingredients
3 large eggplants
1 onion, diced
2 celery sticks, diced
2 carrots, diced
Coles chili flakes
2 garlic cloves, diced
2 rosemary sprigs
2 tbsp Coles tomato paste
1 bottle Coles tomato passata
1 tbsp Coles soy sauce
Sea salt
Squeaky Gate extra virgin olive oil
1 pack San Remo curly fettuccine
Toasted breadcrumbs
Method
In a large saucepan, fry off the onion, celery, and carrot. Once softened, add in the garlic and continue frying.
Add in the rosemary, bay leaves, and tomato paste. Fry off until the tomato paste darkens in colour.
Peel the blistered skin from the eggplants and roughly chop them into chunks. Add them to the saucepan and stir through. Add in the passata and soy sauce. Cook gently until the sauce thickens.
Cook the pasta according to the instructions on the packet.
Once the pasta is cooked, mix it through the eggplant sauce and serve.
Top with chopped parsley and toasted breadcrumbs.
